Once the button mushrooms are soft and tender, remove the bay leaf and place them in a blender along with the stock. Place into the preheated oven and bake for 35-40 minutes, or until the potato topping is crisp, golden-brown and cooked through and the filling is bubbling. Explore the BBC News News Sport Weather Shop Earth Travel Capital iPlayer Culture Autos Future TV Radio CBBC CBeebies Food iWonder Bitesize Travel Music Earth Arts Make It Digital Taster Nature Local Terms of Use About the BBC Privacy Policy Cookies Accessibility Help Parental Guidance Contact the BBC Advertise with us Ad choices Copyright © 2016 BBC.
I first posted this recipe December 2010, back when I was still working a full time job and running home to cook and take photos. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. I made this for dinner tonight with roasted eggplant and red pepper pesto sandwiches and it was delicious and super easy! Absolutely LOVE this mushroom kick that you're on ?? Another winner here with this stunning soup!
Hello!!!I am making this tonight and was thinking about adding a can of clams, kinda like clam mushroom chowder..Has anyone tried, what do you guys think?
This soup was delicious- I'm the only one in the household who likes mushrooms, so I got all the leftovers for my work lunches throughout the week- it reheats wonderfully!
I ended up using bouillon cubes, and also added rotisserie seasoning and a little chicken stock.
I was looking for an easy low point soup and this is such a winner I'm taking it to a women's retreat!
So we were wondering round a food market this weekend and we spotted the most amazing mushroom boxes. I just love mushrooms, trying all different sorts, not only for taste and texture but they look so funky too. Cornbread crust, Butter, Onion, finely chopped and 14 more.. Reduced-fat sour cream, Plain low-fat yogurt, Olive oil and 9 more..


Non-fat plain yogurt, Black pepper, Red onion, minced and 6 more.. Sliced fresh mushrooms, Chopped onions, Lemon pepper and 8 more..
Mushrooms, Ricotta cheese , part skimmed, Garlic, Pepper and 4 more.. Sliced fresh mushrooms, Onion, cut in half and sliced and 11 more..
Mushroom, Butter, Salt, Ground black pepper, Light cream and 2 more.. Frozen spinach, thawed, Yellow onion, finely chopped, Salt and 7 more.. Low-fat buttermilk, Low-fat mayonnaise, Low-fat sour cream and 7 more..
Mayonnaise, Sour cream, Horseradish, Dijon mustard and 2 more..
Add half of the dried mushroom soaking liquor (being careful not to get any bits of grit from the dried mushrooms) and blend until smooth. He says it tastes better and is naturally lower in fat than the meat on more intensively farmed birds. Probably not quite as tasty as some mushroom sauces but worth 5-stars for the low-fat content and quick preparation. If you are watching your sodium, you can certainly use less bouillon or replace it with chicken broth. You can make it a bit heartier by adding chopped carrots and some fresh herbs like Rosemary – for an earthy flavor, Tarragon or Oregano- for a milder flavorBasil or Dill for a springtime flavor. Everyone should try it, very satisfying and tastes like the soup that is loaded with fat and calories! I would imagine you could substitute the different veggies to make different cream soups as well!


My favorite was to add a third cup or so of potato flakes (60 calories total) and a glass of white wine, one cup half and half…garlic salt and white pepper. I just had my wisdom teeth removed yesterday, so I decided to blend all of the soup instead of just one cup, for ease of eating. My food philosophy is to eat seasonal, clean, whole foods and maintain good portion control. Bring to the boil, then cook over a medium heat for 5-7 minutes, or until the potatoes are turning tender but aren’t cooked through. I used baby portabella mushrooms which have more flavor then your standard white or button mushrooms and served the sauce over egg noodles. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes. Shitake mushrooms are a bit expensive but they truly do make the difference in this recipe. The first time I made it I added spinach because I love spinach and I wasn't used to eating mushrooms so I was worried if I would like it.
Let me help you navigate your way around the kitchen and teach you how to prepare delicious, light, fresh meals your whole family will love! The Wagamamma sauce has a really distinctive kick of soy, garlic, ginger and rice wine vinegar and the mushrooms have a wonderful range of textures and subtle flavours. It is a recipe that I will try again however, I will add some herbs and spices to doctor it up a bit.
I don't have a blender so I used an immersion blender and it did the trick with no mess! And I think I might have cooked it a little high, because when I was done I only had 4 1.5 cup servings and not five.



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